By Eric Brand

Pictured above is a collage of different types of ginseng. I’ll probably do future side-by-side photos that illustrate differences in grades and styles of ginseng, for example, comparing red slices, red whole roots, white whole roots, adulterated roots, etc.

In this photo, starting from the top row, left to right, one can see several different types. See this key:

11 22 3 4 5

6 7

1: The two white roots in the top left are Korean-grown white ginseng. These were sourced in Taiwan, they are authentic 4 year old roots that are classified as straight ginseng, from the 2009 harvest. This type is best for boosting fluids and supplementing qi without the warmth of red ginseng.

2: Moving to the right, the next two roots are Japanese Dong Yang Shen. The par-boiling used in their processing causes the outside to be a creamy yellowish-white while the inside is red. Claim to fame is that it tends not to produce heat.

3: The one red ginseng root in this photo is a relatively good grade of Chinese red ginseng. The root is large with a well-developed neck, and its cortex is slightly golden in color, which is often a sign of quality. More warming and stronger for supplementing qi.

4: The thin root with a long neck is half-wild ginseng from Chang Bai Shan (Yi Shan Shen). This type is densely striated with a long, thin neck. It is grown by transplanting roots into the forest. This is better than average white ginseng but it is more expensive.

5: The root at the top right is organically-grown white ginseng that is grown in China from Korean seed. Good quality, reasonable price.

6: The big root at the bottom center is called “da zhua zi,” or “big chicken claw.” This name refers to its gnarled, heavily branched shape. Generally straight roots without whiskers are preferred for normal prescription use, but these big roots with the whiskers intact look nice when soaked in alcohol. This root is classified as organic white Chinese ginseng, grown at the same farm in Jilin as #5 and #7.

7: The root at the lower right is organically-grown white ginseng from China from domestic Chinese seed. Same farm as #5 and #6, but different seed stock.

I have a free webinar at TCM TV today at 12:00pm PST. Here is the link